DSpace Collection: Final Paper of Food Sciences and Nutrition Student

Biodegradable Antimicrobial Active Packaging for Chicken: Utilisation of Native Australian 𝘉𝘢𝘤𝘬𝘩𝘰𝘶𝘴𝘪𝘢 𝘤𝘪𝘵𝘳𝘪𝘰𝘥𝘰𝘳𝘢 Oil for Enhanced Preservation and Safety

Sun, 31 Aug 2025 00:00:00 GMT

Title: Biodegradable Antimicrobial Active Packaging for Chicken: Utilisation of Native Australian 𝘉𝘢𝘤𝘬𝘩𝘰𝘶𝘴𝘪𝘢 𝘤𝘪𝘵𝘳𝘪𝘰𝘥𝘰𝘳𝘢 Oil for Enhanced Preservation and Safety Authors: Vienna, Shane Abstract: Food spoilage and microbial contamination are critical challenges to global food safety. Essential oils offer a natural antimicrobial alternative to synthetic preservatives, but their volatility and instability hinder direct application. To address this, their integration into active packaging materials presents a promising solution. This study investigates the development of biodegradable antimicrobial packaging films incorporating 2% and 4% lemon myrtle essential oil, extracted from Backhousia citriodora, an Australian native plant rich in citral. Sodium alginate films were produced by casting, and their effect on the microbial load (Total Plate Count, Yeast and Mould, and Psychrotrophic bacteria) of refrigerated chicken breast was evaluated over three days. The release of citral was semi-quantified using gas chromatography-flame ionisation detection. The 4% LMEO film significantly inhibited microbial growth, reducing the Total Plate Count by 2.8 log CFU/g on day 1 and 1.7 log CFU/g on day 3 compared to the control (p < 0.001). It also suppressed yeast and mould and psychrotrophic bacteria by >1 log CFU/g by day 3 (p < 0.001). Conversely, the 2% LMEO film was ineffective. Unexpectedly, GC-FID analysis revealed that 2% LMEO films released significantly more citral than the 4% films. Furthermore, a paradoxical positive correlation was found between citral release and TPC (r ≈ 0.75, p < 0.001), likely due to shifts in the microbial community. Overall, the 4% LMEO-alginate film is a potent antimicrobial packaging system. However, further optimisation is required to improve the citral release profile and address sensory changes, such as meat discolouration, to ensure commercial viability.

Effect of Okara Flour Substitution on the Proximate Composition and Storage Stability of MOCAF- based Gluten Free Bread

Sun, 31 Aug 2025 00:00:00 GMT

Title: Effect of Okara Flour Substitution on the Proximate Composition and Storage Stability of MOCAF- based Gluten Free Bread Authors: Nathania, Angeline Abstract: This study investigates substituting okara flour, a protein- and fiber-rich soy milk byproduct, into Modified Cassava Flour (MOCAF)- and rice flour-based gluten-free bread. MOCAF, a fermented gluten-free flour, is increasingly popular as a wheat alternative especially in Indonesia due to its abundance. To improve quality of the gluten-free bread, okara flour was substituted into a MOCAF and rice flour blend at 0%, 10%, 15%, and 20% observing its proximate composition and storage stability. Okara substitution significantly increased protein and dietary fiber, with protein rising 15% and insoluble fiber up to five-fold at 20%. However, this also increased crumb hardness by 22% and chewiness by 48.6% at the highest substitution, likely due to okara’s high insoluble fiber and protein disrupting dough structure and gas retention. Moisture retention improved, with the highest water content and water activity at 20% okara. Statistical analysis of the storage stability showed hardness was the only component that is significant over the days. These results highlight the need to optimize okara levels and processing to balance nutrition, texture, and shelf life in gluten-free bread.

Shelf-Life Estimation of Lychee Flavors with Reduced Propylene Glycol Concentrations using Arrhenius Equation Approach

Sun, 31 Aug 2025 00:00:00 GMT

Title: Shelf-Life Estimation of Lychee Flavors with Reduced Propylene Glycol Concentrations using Arrhenius Equation Approach Authors: Tinardi, Cicilia Abstract: There has been an increase in flavoring utilization in the food industry, particularly on lychee, due to the increasing demand for flavored beverages. Propylene glycol (PG) is a common solvent that makes up the majority of the component. However, due to the limiting consumption and the possible contamination with ethylene glycol, the consumption that is generally recognized as safe shall be reduced using ethanol that was employed in this study; but with the concern that it is more prone to loss of volatile compounds. Thus, this research will focus on estimating the shelf-life of reduced propylene glycol content lychee flavors through the analysis of their physical characteristics and sensorial properties using the Arrhenius approach. Additionally, a comparative evaluation of the storage temperature (27°C, 33°C, and 37°C) on deterioration would be conducted, and three different formulations (100% PG, 50% PG:50% Ethanol, and 100% ethanol) were prepared and compared with each other. Physical analysis, including the specific gravity and refractive index was performed, where there are no substantial changes in the value obtained throughout time. However, the sensory evaluation shows changes throughout time, particularly on aroma and taste attributes. Thus, this study has successfully revealed that the reduction of PG content does give a profound impact on the shelf-life of the lychee flavors, with aroma as the crucial factor. The results show that the longest shelf-life of 124.7 days was found in formulation 1 when stored at 5°C, while higher storage temperature was preferable for lychee flavors with ethanol solvent to achieve a longer shelf-life.

The Mediating Role of Sleep Quality in The Association Between Diet Quality and Obesity Outcomes among University Students in Greece and Indonesia

Sun, 31 Aug 2025 00:00:00 GMT

Title: The Mediating Role of Sleep Quality in The Association Between Diet Quality and Obesity Outcomes among University Students in Greece and Indonesia Authors: Soegijanto, Steffany Abstract: This study examines the relationship between sleep as a mediating factor towards diet quality and obesity outcomes for University Students in Greece and Indonesia. Obesity remains as a continuous concern worldwide, this is especially prevalent in University Students due to lifestyle changes, sleeping patterns and dietary habits. This comparative cross-sectional study aims to investigate whether any observed association between diet quality and obesity outcomes is mediated through sleep quality, and whether this association differs between Greece and Indonesia, beyond other well-known determinants. Diet quality was assessed through the Global Diet Quality Score (GDQS) and the NOVA classification system for the frequency of Ultra-processed food (UPF) intake. Sleep quality was assessed through the Pittsburgh Sleep Quality Index (PSQI), which was all self-reported. Body Mass Index (BMI), Waist Circumference (WC), and Waist-to-Hip Ratio (WHR) were the obesity indicators. A total of 204 students participated (113 Indonesia and 91 Greece). Results obtained showed there were significant associations between Ultra processed Foods consumption and BMI (rho = 0.156, p-value = 0.026). In contrast, GDQS had shown inverse outcomes and most of the results were not statistically significant. As for sleep quality, the results suggested that there were no significant mediating effects with any of the indicators. Despite this, the study highlights the importance of diet and sleep to maintain good well-being. Furthermore, it is also worth noting that creating culturally specific interventions to tackle obesity problems is important due to differences. For future research a longitudinal study design should be applied to improve it.